This Italian potato salad is the perfect mayo-free side dish! It's made with boiled yukon gold potatoes, arugula, tomatoes, olives, onions and hard-boiled eggs, meaning there's a burst of flavor in every bite!
There's nothing better than a fresh potato salad, especially in the warmer months.
This one is easy to make (just like my potato salad with pickled onions, and my potato salad with green beans), simple, yet full of flavor.
A lot of people don't like mayo in their potato salads (I personally don't mind it!), but if that's you, then this potato salad is for you.
This potato salad is great served with Italian fried chicken cutlets and grilled eggplant for a perfect Italian summer meal!
Let's make it!
Recipe
Italian Potato Salad with Arugula
This Italian potato salad is the perfect mayo-free side dish! It's made with boiled yukon gold potatoes, arugula, tomatoes, olives, onions and hard-boiled eggs, meaning there's a burst of flavor in every bite!
Servings 4 people
Ingredients
- 2 ½ lbs yukon gold potatoes approx 5 medium-sized potatoes
- 4 eggs large
- 1 ⅓ cup grape tomatoes halved
- 1 cup kalamata olives, pitted halved (or taggiasca)
- 1 cup arugula packed
- ½ cup red onion sliced thinly
- 3 tablespoon white wine vinegar
- 3 tablespoon olive oil extra virgin
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil over medium heat. Salt the water generously and add in the potatoes.
- Boil the potatoes until fork tender, about 25-30 minutes.
- Remove them from the water and set them aside to cool.
- In the mean time, over medium heat, bring a small saucepan of water to boil. Once the water is boiling, gently add in the eggs.
- Boil the eggs for 8-10 minutes. Remove them from the water and let them cool until they're cool enough to handle.
- While the eggs are cooling, peel the potatoes with the help of a knife, and cut them into cubes. Place the cubed potatoes into a large bowl.
- Back to the eggs: Peel them and cut them into quarters. Set aside.
- Assemble the potato salad: To the potatoes, add the tomatoes, olives, arugula and onions.
- Season with salt and pepper. Add the vinegar and olive oil.
- Give everything a good mix. Top the potato salad with the quartered hard boiled eggs. Season the eggs with olive oil and salt.
- Serve and enjoy!
Recipe Notes
- If you're making this potato salad ahead of time, it's a good idea to hold off on adding the arugula - it will get soggy as it sits. Add it to the salad and mix in jsut before serving
- Storing: This potato salad is served cold, so big win there! To store, place in an airtight container and place it in the fridge for up to 3 days.
Leave a Reply